Tuesday, June 15, 2010

Blackberry Freezer Jam--No Cooking Necessary!

Last year I wrote about the delicious fresh blackberries my husband picked for us from the bushes in the woods around his job site--and it's that time of year again! When I got back to Georgia last week, I had several quarts of berries waiting for me in the fridge that he'd just picked over the weekend.

We've all been trying to cut out or at least down on sugar, so I haven't been baking much, but I did take the opportunity to while I had these delicious fresh (and free, too!) berries to put up a batch of blackberry freezer jam.

I used the Ball pectin to make this batch--it requires no cooking or heat processing, and uses less sugar than some brands.

Ingredients:

4 cups crushed blackberries

1 1/2 c sugar

1 pkg Ball Freezer Jam Fruit Pectin

Notice that the measurments is for crushed fruit--I used a potato masher to smush 1-2 cups at a time, pouring the crushed berries into the measuring cup. (Don't use a food processor for this, you don't want puree, you need some 'body' left to the fruit you use.)

Mix the sugar and fruit pectin in a bowl; stir until blended.

Add the crushed fruit, and stir well, until all of the sugar and pectin is incorporated into the fruit.

Ladle into jars or other containers--a jar funnel makes it easier.

I just happened to have some half-pint jelly jars, but because this is not heat processed and "sealed" you can use plastic containers or "re-purposed" jars.

Allow the containers to set for about 30 minutes, then refrigerate (if you're going to use it right away) or freeze (for later use.)

This makes a soft-set jam that's delicious and fresh-tasting on biscuits or toast, or makes really really good peanut-butter and jam sandwiches.

What have you been cooking this week your garden or from nature's bounty?

I love doing this. I make strawberry, blackberry and peach freezer jam every year. It's always so delicious on warm rolls and biscuits. Such a great reminder of summer during those cold winter months. Come join me for What's On the Menu Wednesday. I would love to see you there.

I have only seen this for strawberries -thanks for sharing a fresh new variation! Thanks for bringing your dish over to Tuesday Tastes! The People's Choice Polls are open so come by and cast your vote when you get a chance!

Went berry picking near my house in Washington State today- ended up with several pounds of blackberries. Thanks for this recipe, I've got a batch of jam ready to put in the freezer and a cobbler in the oven. I loved how easy this was. :)

So glad you liked it! My blackberries didn't make this year--we've had too much drought and heat for the last two years, they are barely hanging on. I bought some from a friend who has cultivated blackberries, but she didn't let them completely ripen before picking and they are TART, so I've been eating them instead of making jam this year. Keeping my fingers crossed for next year!